Coconut Cream Pound Cake

Coconut Cream Pound Cake

Desserts Cakes Wedding Cakes

A moist coconut pound cake, a crowd pleaser. I use this recipe for making wedding cake layers.

Servings per recipe: 16
Calories per serving: 451
Preparation time: 15m
Total cooking time: 1h 35m

Ingredients:


  • 1 cup butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 3 cups white sugar
  • 6 eggs
  • 1 teaspoon coconut extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 cups flaked coconut

Directions:


  • 1   Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
  • 2   In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan.
  • 3   Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.

Nutrion facts:


Total Fat 21.1g 32%
    Saturated Fat 13.0g  
Cholesterol 116mg 39%
Sodium 191mg 8%
Potassium 105mg 3%
Total Carbohydrates 60.7g 20%
Dietary Fiber 1.5g 6%
Protein 6.2g 12%
Sugars 41g  
Vitamin A 634IU  
Vitamin C 0mg  
Calcium 38mg  
Iron 2mg  
Thiamin 0mg  
Niacin 3mg  
Vitamin B6 0mg  
Magnesium 13mg  
Folate 54mcg